Archive for August, 2011

Wednesday, August 31st, 2011

Grange Lido

Grange Lido

Someone at English Heritage has played a cruel trick by giving listed status to the derelict Lido at Grange. This poor old wreck has been closed for 20 years, its entrance covered with signs saying Keep Out and Danger of Death. Now, it has been given elevated status as a listed building leading some poor souls to believe that a magic wand will bring it back to life. The Lido is essentially a lump of decaying concrete and there isn’t the remotest possibility of it being restored, not least because no-one would be daft enough to spend a fortune rebuilding something which would cost another fortune to keep running.

My comment that the decision to list it was “bonkers” formed the headline in our local newspaper, which so impressed the BBC that they came up to ask me to repeat it for the evening’s news. My reaction may have been a tad forceful, but I was entitled to have my say because the listing puts at risk my proposal, which has the full backing of the Town and District Council and received a majority vote in a Grange plebiscite, to turn the Lido into an attractive public area, with a garden, cafe and fitness centre. My proposals are fully funded and costed and don’t require a magic wand. The photo above shows the Lido as it is now, the photo below, an artist’s impression of how it might look.

lido jpeg better

Wednesday, August 31st, 2011

Appleby Creamery Organic Brie

Brie and celery

If this cheese is anything to go by, we are beating the French at their own game. It’s said that there are more artisan cheesemakers in England that in France now, but I hadn’t expected to find an English Brie which was better than the French. Actually I wouldn’t usually bother with Brie, it’s just too bland for my taste, but the Appleby Creamery Organic Brie is something else. It’s the sort of thing you’ll never find in the supermarket, but it’s available at my favourite shop, Low Sizergh Barn Farm Shop. Their cheese counter is amazing (it runs the entire width of the shop) and this Brie is one of the stars. Like all Bries, it’s no good unless it’s ripe. If it feels at all firm, I stick it in the cupboard (never the fridge) until it starts to run. Then, it spreads nicely on to a stick of celery. My eldest daughter tells me that celery has negative calories, which, if you believe it, means that you can spread the Brie on thickly and eat it with an easy conscience.

Monday, August 29th, 2011

Slow Life Tomatoes

Tomatoes

Shop bought tomatoes are usually vile. “Vine tomatoes” are even viler because insult is added to injury by being charged double for the same tasteless product with a piece of stalk attached.

The only tomatoes worth eating in this country are those you grow yourself. We are picking ours now and they have a deep intense flavour which I find irresistible and so tomatoes are dominating my eating right now.

Here’s my recipe for a simple tomato sauce to go with pasta:

Pick 8 good sized tomatoes. They must be dark red in colour. The redder and squishier the better. When tomatoes are used in a sauce they must be skinned, but nothing could be easier. Bring a pan of water to the boil, drop in the tomatoes, count to ten and remove them. The skins will slip off. Chop up the tomatoes, removing any bits which are green or hard. Then put some olive oil into a frying pan and slowly cook one large chopped onion and one chopped clove of garlic. When they are soft throw in the tomatoes. After a couple of minutes of fairly fierce cooking add a large piece of salted butter . Let it all bubble away while the spaghetti is being cooked. The salt in the butter and the salt in the spaghetti water is all the seasoning you’ll need. I always add a knob of butter to the spaghetti after it has been drained. Don’t worry if you’ve run out of parmesan- it doesn’t need it.

This dish is simplicity itself, and is the epitome of Slow Food, even though the preparation and cooking time is only a quarter of an hour.

If you don’t fancy spaghetti, the sauce is delicious as a topping on thick toast- I think the Italians call it crostini

Saturday, August 27th, 2011

Val Bourne’s Dahlias

Dahlias

“It’s not enough to succeed. Others must fail.”

Val Bourne has been a dahlia grower all her life. She’s not just any old dahlia grower like me, she’s on the RHS dahlia panel and they don’t come any grander than that in the world of dahlias. And so I was surprised to hear her confess today that her dahlias have failed this year. It seems that, in her garden in the Cotswolds, they suffered from hot days and cold nights in April and then a couple of late frosts.

This kind of news gives a warm glow to those of us in the cold, wet, north, whose dahlias have been in constant flower since May and have produced an abundant crop of cutting flowers. Ours have never been better or healthier. The truth, of course, has nothing to do with skill and everything to do with luck. I’ve been lucky, she hasn’t.

Val Bourne has concluded that she planted her dahlias out much too early and has resoved not to put them in the garden in future before the middle of June. I think this is much too extreme. Our regime is to pot up the dahlia tubers in February/March and put them in the cold frames. Our cold frames are twice the normal height to give plenty of room for growth. By about mid May, most of the plants will have grown well and developed flower buds. We plant out these strong plants then. We give the weaker plants more time to come on in the cold frames. This way, we invariably get flowers outisde by the end of May and can start cutting in June. This regime works well for us and I don’t think I’d abandon it just because I had some very bad luck with the weather. Think on, Val.

Friday, August 26th, 2011

The Hong Kong Ideal

Seasteading Island

“Government is an inefficient industry because it has an insane barrier to entry. To compete with governments on existing land you have to win a war, an election or a revolution”
Patri Friedman

Patri Friedman has resolved the problem of competing with governments on existing land with his idea of building a new country on the ocean. His is the Randian ideal of a libertarian state in which the government plays a minimal part. Paul Thiel, the billionaire co-founder of Paypal has agreed to back the scheme.

What they really want to achieve is a new Hong Kong, a country which, owing to a fit of absentmindedness, was allowed to develop on its own, with very little input from the government. In 1948 Hong Kong had a population of 600,000 and no natural resources. This was the year when the great socialist experiment began in the UK and the Governor of Hong Kong was instructed to apply the dead hand of the state there. For one reason or another, the Governor never got round to it and Hong Kong was allowed to develop as a free market economy with minimal taxation. Millions of Chinese fleeing from the mainland were able to enter illegally and take advantage of the opportunities there, raising the population to 6 million and turning it into one of the richest places in the world.

In 1948 Israel also had a population of 600,000 and at that time had an income per head twice that of Hong Kong. The population of Israel expanded as fast as that of Hong Kong, as Jews from all over the world came to settle there. They brought with them huge wealth, which continued to pour in from wealthy benefactors and US aid. Fifty years on, the population of Israel had grown to 6m, just like Hong Kong, but their income per head had fallen to half that of Hong Kong, a comparative decline of 400%. This relative decline was caused by the fact that their government was highly dirigiste; whereas the government in Hong Kong simply allowed their citizens to get on with their lives. That’s why Patri Friedman wants to create his new libertarian state.

Wednesday, August 24th, 2011

A Cure For Box Blight

Box blight

Is there, after all, a cure for box blight? The story is that a year ago the lovely mature box hedging in our kitchen garden was struck with box blight. We were in the middle of removing it when a chance conversation with Margaret Robinson at the Mammoth Onion gave me a ray of hope (see my posting of 27th August 2010: Box Blight – Is there a cure?). She said that one possible solution was to cut the plant right down to the ground and let it regenerate. It might take a year or two, she said, but the new growth would be healthy. And so that’s what we did, a little late as most of the hedging had already been dug out. Now, 12 months later, just as Mrs Robinson predicted, there’s lots of healthy new growth. Is this, then, a cure for box blight? I’m not so sure, the problem being that some of the plants aren’t showing any signs of re-growth. It may be a case of kill or cure.

Monday, August 22nd, 2011

What is Garden Design?

Garden design photo

I’ve been asked to write down, on a single sheet of paper, what I think are the five most important principles of garden design. It was an interesting exercise, not least because of what I had to leave out for reasons of space- things which are important to me, such as the use of vibrant colour and the need to make the garden productive. This is what I came up with:

Garden Design Principles

1. A Garden for All Seasons
Too many gardens are good for one season and boring or drab for the rest of the year. Good garden design should ensure that gardens look good all year round. To achieve this, the first essential is a strong structure, so that the basic form of the garden is there all the time. In a larger garden strong architectural focal points are essential. Great care should be taken over the choice of trees, shrubs and flowers so that one season doesn’t overwhelm the rest.

2. The Inside-Out Principle
A garden belongs to a house and it’s important to remember that for much of the time a garden will be viewed from the inside looking out. The design of a garden should take account of how it looks from the principal rooms of the house- especially the sitting room, main bedroom and kitchen (most importantly from the kitchen sink if it looks out onto the garden, as it should). This is especially true in winter, when little or no time will be spent outside in the garden. Special attention should be paid to winter planting close to the front door and on paths leading from the house, to give colour and scent at a bleak time of year.

3. Use the borrowed landscape
When a garden is lucky enough to have a view, don’t shut it out. Make the most of a view by incorporating the “borrowed landscape” into the garden. The view from a house should be of the whole vista, but from a garden a ‘framed’ or partial view can be effective.

4. Be True to the Place
Respect the natural attributes of the garden’s situation in respect of climate, soil, architectural style and natural features. If the local stone is sandstone, use sandstone, if it’s limestone, use limestone. Architectural features should complement the style of the house. In this way the garden will blend in with its natural surroundings and plants will thrive in a habitat which suits them.

5. Think long-term.
Avoid the temptation to follow the latest fad or be too ‘conceptual’- it will look good for a while but will quickly become stale. Prefer the traditional over the modern and always respect the basic principles of proportion and scale.
Always take the long view and prepare to be patient, especially when choosing trees and shrubs, whose size and shape when mature must be taken into account.

Sunday, August 21st, 2011

Food Waste Digester

pig.waste disposal unit

There are some very persuasive salesmen with some very glossy brochures going around trying to persuade hotels to “invest” in food waste digesters. These are very large plastic bins which plug into the mains and, with the aid of a “bio-enzymatic formula” will turn food leftovers into grey water. I’ve got news for these guys- there’s another way to get rid of food waste that doesn’t need plugging into the mains and at the end of the process produces something more interesting than grey water, namely pork chops, black pudding, bacon, brawn and, if you are brave enough, pigs trotters.

The people selling these digesters claim that they are environmentally friendly even though they come with a huge carbon footprint in the form of a large lump of plastic and even though they require the constant use of electricity. On the other hand, the alternative, a pig, really is environmentally friendly, as they will eat everything, including the bones (which bio-digesters don’t). In fact if you ever wanted to dispose of a body, leaving no possible trace, a mature sow will do the job most effectively (but do remember to remove any rings).

So, why aren’t these smiling salesmen going around asking us to invest in a sow? The answer is that since 2002 it has been illegal to feed food scraps to pigs. This law was brought in as a knee-jerk reaction after the last major foot and mouth outbreak. There isn’t the faintest scientific justification for the ban. But the result of the ban is that landfill sites are filling up with food waste, pork is far more expensive than it should be, and hoteliers are endlessly pestered by charming salesmen to “invest” in ghastly, environmentally unfriendly, food digesters.

Friday, August 19th, 2011

A Modern Folly

Rotunda 2

I’ve always admired the way Victorians would build a Folly on their land, which had no other purpose than to look good and be admired. One such Victorian was Alexander Brogden, the owner of Holme Island in Grange who, when he had finished building the Furness railway, built a circular Temple of Vesta in his garden. I came across a photo of the temple while I was doing some research on Grange in the Barrow Records Office and was immediately captivated by it. You get a good view of Holme Island from the Prospect Tower in my garden, and you can see that unfortunately it’s now a ruin. It’s also completely inaccessible on private land.

When I first saw the photo of the temple I thought how wonderful it would be to create something as beautiful. The idea stayed with me, and when I had the chance to buy the land behind the Newby Bridge Hotel, I thought that would be an ideal spot for it. The land, which had at one time been part of the ornamental gardens for Newby Bridge Mansion (as the hotel was formerly), had become completely overgrown, but it was in a commanding position overlooking both the lake and the hotel.

I was told that there was no possible chance of the National Park planners giving me permission to build a modern folly, but, with the thought that the Victorians wouldn’t have been daunted by such a detail, I drew up some plans and put them in. The doubters were wrong and the plans were passed, albeit with the unnecessarily sarcastic comment that it was “more Las Vegas than Lake District”.

It has taken several years, but the building is now finished. I think it’s rather lovely. I’ve called it The Rotunda. It isn’t a folly as such but has a practical, and of course commercial, purpose as a wedding chapel. A licence has been granted for couples to get married in the chapel, but they can also spend their wedding night there, as it can be magically transformed into a bridal suite. There’s a hidden bed, which comes down from a wall; a secret door to a concealed bathroom and a TV which drops down from the ceiling. You can lie on the bed and look at the stars through the glass domed roof. Perhaps the planners did have a point after all when they mentioned Las Vegas.

Full Side 1 100

Thursday, August 18th, 2011

Miso Paste- The World’s Slowest Food

Miso paste

On the day that Slow Food finally reached the Oxford English Dictionary (definition- “food that is carefully produced or prepared in accordance with local traditions”) it’s time to celebrate the slowest of slow foods: Miso paste. Miso paste is a staple of Japanese cooking- it’s the basis for Miso soup, which most Japanese have for breakfast every morning, and many other dishes. Every Japanese household will have some Miso paste at hand, and yet it takes between six months and a year to prepare. When I was told this I googled “Miso paste recipe” and was surprised to find that Google was completely useless- there were plenty of recipes using miso paste but none which showed you how to make the paste itself- they all assumed that you bought it ready made from the supermarket. So I emailed my friend Makiko in Tokyo who, as it happened, was just in the process of making a batch. She kindly sent me her recipe, here it is:

Ingredients
1kg whole soybeans
3ltr water
1kg dried rice koji
400g Salt

Method
Rinse the whole soybeans with water then soak them in 3litres of water overnight.
The next day, boil the soaked beans with the soaking water. Remove scum.
You need to boil them for about 4 hours to obtain soft soybeans.
Crumble the koji, then add salt and mix them well.
Mash the soft beans while they are hot (about 35-40 degrees, any higher will deactivate the koji culture), using a potato masher.
Add malt with salt into the mashed beans. Shape the mixture into balls, then throw them into the container. This process prevents the mashed beans from containing air.
Level the surface and sprinkle 2 teaspoons of salt over the top to prevent mould growth. Cover the surface of the mashed beans with cling film and put a weight (about 3kg) on top.
The fermentation will start immediately. The container should be place in a clean room with moderate temperatures (15°C – 25°C). The miso will be ready after 6 to 12 months fermentation. During the fermentation some liquid (=tamari) will rise to the surface. If no liquid tamari is seen on the surface then the pressing weight must be increased.
Each time you want to inspect the fermentation process you will lose quality, so only do it when necessary and no more than once every 2 months. This miso can be kept in the container for a few years.